Heat oven to 350 degrees.
Spray 12-cup fluted tube cake pan with cooking spray.
In small bowl, mix crushed granola bars, pecans and 1/2 tbs of the cinnamon.
Sprinkle mixture evenly in bottom of pan.
In large bowl, mix whipping cream, brown sugar and remaining 1/2 tbs cinnamon.
Separate both cans of dough into 10 rolls; set icing aside.
Cut each roll into quarters.
Stir roll pieces and apples into whipping cream mixture to coat.
Spoon mixture into pan; spread evenly.
Bake 50 to 60 minutes or until deep golden brown.
Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan).
Cool 5 minutes.
Remove pan; scrape any remaining topping in pan onto coffee cake.
Cool 5 minutes longer.
Drizzle reserved icing over top.
Serve warm.
Ready in 1 hour.